HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLasagna Baked Fusilli
Lasagna-Baked Fusilli

Lasagna-Baked Fusilli

with Kale and Mozzarella

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Oozy, bubbly baked lasagna is everyone's favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we've swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes, as well as kale, which is a welcome, healthful addition. Baked until golden and crisp, it's got all the personality of the classic, but with no assembly required.

Tags:Child friendlyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

20 ounce

Ground Beef

12 ounce

Fusilli Pasta


1 unit

Yellow Onion

4 clove


8 ounce


2 teaspoon

Dried Oregano

½ cup

Panko Breadcrumbs


8 ounce

Fresh Mozzarella


1 teaspoon

Chili Flakes

2 box

Crushed Tomatoes

Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3648 kJ
Calories872 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate98 g
Sugar14 g
Dietary Fiber7 g
Protein53 g
Cholesterol122 mg
Sodium742 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Large Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely chop onion. Mince garlic. Remove and discard kale ribs and stems, then roughly chop leaves. Tear mozzarella cheese into small pieces.


Add fusilli to boiling water and cook, stirring occasionally. After 6 minutes, add kale to pot. Continue cooking until pasta is al dente and kale is tender, 9-11 minutes overall. Drain, reserving ½ cup pasta water.


Meanwhile, heat a large drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Add beef, garlic, oregano, and as many chili flakes as you like. Cook, breaking up meat into pieces, until browned and no longer pink, 3-5 minutes. Season with salt and pepper.


In a large bowl, toss together fusilli and kale, beef mixture, crushed tomatoes, reserved pasta water, and half the mozzarella cheese. Season with salt and pepper.


Heat broiler to high or oven to 500 degrees. Transfer mixture to a lightly-oiled baking dish (ours is 9”x13”) and sprinkle with remaining mozzarella cheese and panko breadcrumbs.


Broil the topped fusilli mixture until cheese is melted, about 3 minutes, and serve.